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Comparison of Physicochemical Properties of Korean and Chinese Red Bean Starches  

Kim, Choong-Ki (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University)
Oh, Byung-Hyun (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University)
Na, Jong-Min (Daedoo Food Co., Ltd.)
Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.4, 2003 , pp. 551-555 More about this Journal
Abstract
The physicochemical properties of starches from Korean and Chinese red bean were investigated. Korean red bean starch (KRBS) contained lower water content, but higher crude fat and carbohydrate content than those of Chinese red bean starch (CRBS). The round shape of starch granules from Korean and Chinese red bean was observed. The granule size of KRBS was smaller than that of CRBS. The whiteness of KRBS (87.22%) was significantly higher than that (86.16%) of CBRS. X-ray diffraction patterns between KRBS and CRBS were not significantly different, resulting in showing C type. There was significant difference in amylose content between KRBS and CRBS. The blue value of KRBS was 1.02, which was higher than that of CRBS. Swelling power of KRBS was higher up to $75^{\circ}C$ than that of CRBS, but then decreased. Solubility showed the same pattern as the swelling power. Our findings suggest that Korean red bean has better quality than Chinese red bean in terms of the physicochemical properties.
Keywords
physicochemical properties; red bean starch; granule size; swelling power; solubility;
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